Ingredients
You need, of course, a dough that is easy to roll and fill. That is already the first and probably even the most crucial point in baking. Then it goes to the rolling, which is tricky without good instructions. The filling must not run away or ooze out. And then there's the question of how to get a sponge jelly roll round. Will clarify everything in a moment 🙂 .
There are very different sponge cake jelly roll recipes, with the most diverse ratios between eggs and flour, with significant differences in filling, but especially in terms of rolling. Grandma's basic sponge roll recipe with 5 eggs has been tried and tested for decades. So that the delicious pastry also succeeds you, I have summarized the most essential tips and tricks and answers to common questions.
How to make the Jelly Roll
At first, preheat oven to 400°F/200°C. Cover a baking sheet with baking paper and mark it off to about 12*16 in / 30*40 cm, for example, with a baking frame or double-folded aluminum foil. Place a second sheet of baking paper or kitchen towel on the work surface and sprinkle with 1 tablespoon of sugar. Beat the eggs on high speed for about 8-10 minutes until very foamy, drizzling in the sugar.
Now, mix the flour and baking powder in a separate bowl. Sift the flour mixture onto the egg cream and fold or stir gently. Pour the sponge mixture onto the baking sheet, smooth it out, and bake immediately for 8-12 minutes, until golden. It is done when the dough springs back when lightly pressed with your finger. Do not bake for too long! While still hot, invert the cookie sheet onto the sugared baking paper, and peel off the top paper using a cake palette or large sharp knife. Then immediately replace the paper and preferably place another kitchen towel on top so the sponge cake can cool in the damp. Leave to cool for about 20 minutes.
Meanwhile, for the filling, whip the cream with the cream stiffener until stiff. Mix cream cheese with sugar and lemon juice briefly until smooth, then fold in the whipped cream.
After that, spread the cream smoothly on the cooled roll. Leave a small border, preferably leaving a small mound of cream on the side closest to you. Add fruit to the mound if desired. Using the baking paper underneath, carefully roll up the roll tightly. Then, using your hands, shape it into an excellent round shape again, if necessary.
In the end, cover with plastic wrap and refrigerate for at least 1.5 hours. If desired, dust with powdered sugar and decorate with cream puffs or fruit.
Top Tip
This is how the sponge cake roulade is guaranteed to succeed:
Yes, I even advise it because it is easier and also wonderfully fluffy. It is only essential that the eggs are beaten very foamy for a very long time before the flour is added. This should only be folded carefully or stirred in very slowly and briefly with the machine.
In my recipe, the sponge is left to cool and is not rolled up before filling, only to be unrolled and filled again. However, it needs to cool while moist (see recipe). For me, this takes about 20 minutes.
After baking and inverting, the baking paper should be carefully peeled off directly and then placed back on the roll. If this does not work, you can brush some water onto the paper to loosen it.
Firstly, if the dough has been baked too long and is too dry. Secondly, when the baked pastry does not cool in a humid environment, but without a cover. It is not necessary to roll up the roll to cool it down already, as it is recommended in most recipes!
The roulade is rolled up with the help of the baking paper, which is under the pastry sheet. This should be in front of you so that you are looking at a wide rectangle instead of a tall one.
Just like any other cream or curd filled cake. It can usually be kept for a maximum of 3 days. So you can prepare it the day before without any problems; then it will soak up nicely. In addition, you can usually freeze the roulade. Here it hits the spot, however, on the kind of filling.
Recipe Card
Jelly Roll
Ingredients
For the dough
- 5 eggs, medium
- 130 grams (¾ cup) sugar
- 150 grams (1 ⅕ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon lemon zest, or vanilla to taste
- 1 tablespoon sugar, to sprinkle on the baking paper
For the filling
- 400 gram (1 ¾ cups) cream
- 3 packets cream stiffener, or gelling agent
- 200 grams (1 cup) cream cheese, or low-fat curd cheese
- 100 grams (½ cup) sugar, depending on the type of fruit
- 1 tablespoon lemon juice
- fruit, according to taste
Instructions
- Preheat oven to 400°F/200°C. Cover a baking sheet with baking paper and mark it off to about 12*16 in / 30*40 cm, for example, with a baking frame or double-folded aluminum foil. Place a second sheet of baking paper or kitchen towel on the work surface and sprinkle with 1 tablespoon of sugar. Beat the eggs on high speed for about 8-10 minutes until very foamy, drizzling in the sugar.
- Mix the flour and baking powder in a separate bowl. Sift the flour mixture onto the egg cream and fold or stir gently. Pour the sponge mixture onto the baking sheet, smooth it out, and bake immediately for 8-12 minutes, until golden. It is done when the dough springs back when lightly pressed with your finger. Do not bake for too long!
- While still hot, invert the cookie sheet onto the sugared baking paper, and peel off the top paper using a cake palette or large sharp knife. Then immediately replace the paper and preferably place another kitchen towel on top so the sponge cake can cool in the damp. Leave to cool for about 20 minutes.
- Meanwhile, for the filling, whip the cream with the cream stiffener until stiff. Mix cream cheese with sugar and lemon juice briefly until smooth, then fold in the whipped cream.
- Spread the cream smoothly on the cooled roll. Leave a small border, preferably leaving a small mound of cream on the side closest to you. Add fruit to the mound if desired. Using the baking paper underneath, carefully roll up the roll tightly. Then, using your hands, shape it into an excellent round shape again, if necessary.
- Cover with plastic wrap and refrigerate for at least 1.5 hours. If desired, dust with powdered sugar and decorate with cream puffs or fruit.
Notes
- The filling will be more stable and firm with gelatin or a vegetable gelling agent such as agar-agar (especially if you want to use curd instead of cream cheese or mascarpone). According to package instructions, you need about 4 sheets of gelatin powder or gelling agent.
- If you have any questions or problems, please read the blog post, including tips and tricks. Hints for sponge dough, in general, can be found in this post.
Ingredient substitutions
Variations
I hope to encourage you to make this pastry with grandma's basic recipe. With the filling, you can let off steam: Quark cream is just as delicious as a mascarpone cream, cream cheese fits just as well, and you can prepare the sponge roll without gelatin or with. It tastes pure, flavored only with a bit of lemon or with an additional layer of jam and fresh or canned fruit.
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